Can I make the cookie dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and store it in the refrigerator, tightly wrapped.
DESSERT
Chilean Alfajores with Manjar and Powdered Sugar
These classic Chilean alfajores feature delicate, melt-in-your-mouth shortbread-like cookies filled generously with rich manjar (dulce de leche) and dusted with powdered sugar. They are a beloved sweet treat perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
02
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Beat in the vanilla extract.
03
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
04
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
05
On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 1.5-inch round cookie cutter to cut out circles. Place the circles on a baking sheet lined with parchment paper.
06
Bake the cookies in an oven preheated to 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. The cookies should remain pale in the center. Let them cool completely on the baking sheet.
07
Once cooled, spread about 1-2 teaspoons of manjar on the flat side of one cookie. Top with another cookie to form a sandwich.
08
Repeat with the remaining cookies and manjar. Lightly dust the finished alfajores with powdered sugar before serving.
About This Recipe
These classic Chilean alfajores feature delicate, melt-in-your-mouth shortbread-like cookies filled generously with rich manjar (dulce de leche) and dusted with powdered sugar. They are a beloved sweet treat perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For perfectly round cookies, chill the dough thoroughly. If the dough becomes too warm while rolling, place it back in the refrigerator for a few minutes. Use a sieve for an even dusting of powdered sugar.
Easy Substitutions
If manjar is unavailable, you can use a good quality dulce de leche. For a different flavor, you can add a pinch of lemon zest to the cookie dough.
Storage & Reheating
Store Chilean Alfajores in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month; thaw at room temperature before serving.
Serving Suggestions
Serve these delightful alfajores with a cup of strong Chilean coffee or a traditional mate. They are also wonderful as an afternoon tea treat or a sweet ending to any meal. For a festive touch, arrange them on a platter with fresh berries.
Common Mistakes
Overworking the dough: This develops gluten, making the cookies tough instead of tender. Mix until just combined. Overbaking the cookies: Alfajores should be pale and delicate. Baking too long will make them dry and hard. Not chilling the dough: Chilling helps the dough firm up, making it easier to roll and preventing the cookies from spreading too much during baking. Using too much flour when rolling: This can make the cookies dry. Use just enough to prevent sticking. Uneven manjar filling: Ensure an even layer of manjar for a balanced bite.
Frequently Asked Questions
What is manjar?
Manjar is the Chilean term for dulce de leche, a rich, caramelized milk confection.
Can I use a different size cookie cutter?
Absolutely! Just adjust the baking time accordingly; smaller cookies will bake faster, larger ones will take longer.
Why are my alfajores crumbly?
The high cornstarch content is designed to make them crumbly and delicate. This is a desirable characteristic for Chilean alfajores.
MORE TO KNOW
The key to a tender alfajor is the cornstarch, which gives the cookies their characteristic delicate, crumbly texture. Avoid overworking the dough, as this can lead to tough cookies. When baking, watch them closely; they should not brown significantly, only lightly at the edges. The pale center is crucial for their signature melt-in-your-mouth quality. If you prefer, you can make your own manjar by slowly simmering a can of sweetened condensed milk until it caramelizes.
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